# Components:
→ Pot Roast
01 - 3 lbs beef chuck roast
02 - 1 tbsp kosher salt
03 - 1 tsp black pepper
04 - 2 tbsp olive oil
05 - 1 large onion, sliced
06 - 4 cloves garlic, minced
07 - 4 large carrots, peeled and cut into 2-inch pieces
08 - 3 celery stalks, cut into 2-inch pieces
09 - 2 cups gluten-free beef broth
10 - 2 tbsp tomato paste
11 - 1 tbsp gluten-free Worcestershire sauce
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
→ Mashed Potatoes
15 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
16 - 4 tbsp unsalted butter
17 - ½ cup whole milk
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Directions:
01 - Pat the beef chuck roast dry and season evenly with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, approximately 3 to 4 minutes per side. Transfer to the slow cooker.
03 - Place sliced onion, minced garlic, carrots, and celery around the roast inside the slow cooker.
04 - In a bowl, combine beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the roast and vegetables.
05 - Cover and cook on low heat for 8 hours, until the beef is fork-tender.
06 - 40 minutes before serving, place peeled potato chunks in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, reduce heat, and simmer until tender, about 15 to 20 minutes. Drain well.
07 - Return drained potatoes to the pot. Add unsalted butter and whole milk, then mash until smooth and creamy. Season with salt and black pepper to taste. Add additional milk if necessary to achieve desired consistency.
08 - Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves, then shred or slice the beef as preferred.
09 - Serve pot roast and vegetables atop mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
